Season split quail halves with salt and pepper. In a large bowl, combine buttermilk, Tabasco and mustard and blend until smooth. In another bowl, combine remaining ingredients except oil and stir. Place quail in buttermilk mixture, then flour mixture, then back to buttermilk, then into the flour mixture again. You’re double dipping your quail. Heat oil to 360 – 370 degrees in a large, heavy pot. Using tongs, carefully place (not splash!) quail halves, 2 – 3 at a time, into the hot oil. Fry until golden brown, about 3 – 4 minutes. Remove and drain on paper towels.

Cooking Tip: I’ve had folks tell me about how they soak their quail in buttermilk or saltwater to take out the gamy flavor. If your quail is gamy, it’s probably been mishandled and may not be fit to eat, buttermilk or not. When in doubt, throw it out.